We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
All Projects on the sub-field of research "Reduction of salt, fats and sugars in food"
Collaborative project: Development of fat-reduced foods using microparticulated plant proteins (MiPro) - subproject D (MiPro)
Project code:
281A603DNZ
Excutive institution:
Silesia Gerhard Hanke GmbH & Co.KG
Contract period:
2020
- 2023
Collaborative project: Development of fat-reduced foods using microparticulated plant proteins (MiPro) - subproject E (MiPro)
Project code:
281A603ENZ
Excutive institution:
Kraft Foods R & D, Inc. Zweigniederlassung München
Contract period:
2020
- 2023
Collaborative project: Development of fat-reduced foods using microparticulated plant proteins (MiPro) - subproject F (MiPro)
Project code:
281A603F19
Excutive institution:
VAN HEES GmbH
Contract period:
2020
- 2023
Collaborative project: Development of fat-reduced foods using microparticulated plant proteins (MiPro) - subproject G (MiPro)
Project code:
281A603GNZ
Excutive institution:
Müller's Mühle GmbH
Contract period:
2020
- 2023
Collaborative project: Development of fat-reduced foods using microparticulated plant proteins (MiPro) - subproject H (MiPro)
Project code:
281A603HNZ
Excutive institution:
E V A GmbH
Contract period:
2020
- 2023
Collaborative project: Development of support measures for mass catering to reduce salt and sugar content and to optimise fat quality in meals - subproject A (StartLow)
Project code:
281A606A19
Excutive institution:
German Nutrition Society e.V.
Contract period:
2020
- 2023
Collaborative project: Development of support measures for mass catering to reduce salt and sugar content and to optimise fat quality in meals - subproject B (StartLow)
Project code:
281A606B19
Excutive institution:
Hochschule Albstadt-Sigmaringen
Contract period:
2020
- 2023
Collaborative project: Development of support measures for mass catering to reduce salt and sugar content and to optimise fat quality in meals (setting: day care centre) (StartLow) – subproject C (StartLow)
Project code:
281A606C19
Excutive institution:
Pro Care Management GmbH
Contract period:
2020
- 2023
Collaborative project: Establishment of a training concept for participants in the food craft to transfer information on the reduction of sugar, fat and salt - subproject A (REDSCHUL)
Project code:
281A605A19
Excutive institution:
Institute of Food Hygiene, Center of Veterinary Public Health
Contract period:
2021
- 2024
Collaborative project: Establishment of a training concept for participants in the food craft to transfer information on the reduction of sugar, fat and salt - subproject B (REDSCHUL)
Project code:
281A605BNZ
Excutive institution:
Handwerkskammer zu Leipzig
Contract period:
2021
- 2024
